Is it just me or does everyone else feel like a giant pumpkin patch sprouted up overnight on the internet, harvested itself and spit out recipes for pies, cakes, smoothies and lattés? Everyone is talking about the “pumpkin craze”. Or maybe it should be called the “pumpkin cray cray”. If you haven’t been seeing post after post after post full of pumpkin blah blah blah, then maybe I need to check myself (and perhaps my friend base).

Now I know it’s the first week of fall, but it’s still warm here in California and I’m not quite ready for rich pies, hearty stews and warm-you-up coffee drinks (although someone might have caught me getting an iced version yesterday – oops!) However, I want to celebrate the autumn season as much as the rest of you fools so I created something for us warm weather folk and for those of you who like to put freezing things in your mouth no matter what the weather man tells you.

Welcome to the world the Pumpkin Pie Popsicle! This is full of all the sumptuous flavors of fall that you can enjoy on the beach in your bikini. I made these into 12 mini popsicles because, well really, you don’t need to eat a giant one, now do you? If you really think you do, more power to ya, you’ll find the recipe also makes 6 large popsicles – or you can just eat two small ones. Now don’t go trying to bake this mixture into a pie, people. It doesn’t work that way. It will, however, make a sweet, spiced and creamy treat for you to celebrate fall on these last few warm days… or if your heater goes into overdrive this winter.

Pumpkin Pie Popsicles

www.barbaracooks.com

Servings: 12 • Size: 1 popsicle • Weight Watcher Points+: 2

Calories: 56 • Fat: 0g • Carbs: 12g • Fiber: 2g • Protein: 2g

Sugars: 10g • Sodium: 107g • Cholesterol: 0mg

Ingredients:

1 (15 ounce) can pumpkin

1 cup nonfat plain Greek yogurt

½ cup sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon ground cloves

Directions:

Combine all ingredients together in a medium bowl and mix well. Pour the mixture into popsicle molds or small paper or plastic cups*. Tap the molds on the counter lightly to release any air bubbles. Freeze 1 hour and then insert popsicle sticks. Freeze 3-4 more hours.

*TIP: I used a pastry bag to fill my molds because the opening was too small for me to get the goods inside without making a big mess.

Just whipped these up for a treat for my girls after dinner. They were sad they couldn’t have any of what I was baking For my bible study tomorrow. This was the perfect alternative. Can’t wait to try them! Thanks for the inspired idea!!

So glad you like them, Jaxqui! I totally understand about the cloves. Some people love them and they are too strong for others. I have a family recipe that my mother loves to put cloves in and I absolutely refuse!

Hey I made these and thank you for the tip about the sticks. The ones that come with the molds are not that great. Secondly WOW. These are SO GOOD. My husband and I love them. Thank you so very much. Have a sweet summer!